Vegan ‘Chicken’ Salad with Rice, Veggies & Beans
This nourishing salad bowl is based on a lunch recipe by sports nutritionist, Caitlin Arnold mentioned in: 'Building Muscle: A typical day of eating for a vegan bodybuilder'.
Serves 1 | Prep time: 10 mins | Cooking time: 20 mins
INGREDIENTS
- 125g/4.4oz cooked brown rice
- 200g/7.05oz vegan tenders (e.g. Meet Plant Based Tenders, Vegie Delights Chicken Style Fillets, vEEF Crumbed Tenders)
- 200g/7.05oz mixed leafy greens
- 75g/2.6oz canned cannellini beans (rinsed & drained)
- 150g/5.3oz fresh mixed veggies of choice (we used tomato, carrot, cucumber)
- 70g/2.5oz avocado
- 50g/1.76oz pickled red cabbage
Dressing
- 5ml/0.17oz olive oil
- 5ml/0.17oz vinegar of choice
- 15ml/0.5oz tamari sauce
METHOD
- Cook the rice and plant-based tenders as per packet instructions. Set aside.
- Prepare all other ingredients: wash and chop all the veggies for your salad. Cube the avocado. Rinse and drain the beans. Mix together all ingredients of the salad dressing in a small bowl or container.
- Allow the rice to cool a little before tossing with the leafy greens, veggies and beans in a bowl.
- Top with avocado, pickled cabbage, the tenders then drizzle with salad dressing.
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